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Preparation
cleaning the squid
- hold the head of the squid with the right hand (for right-handers) and the body with the left.
- Gently pull the head to separate the viscera from the body, help yourself by inserting a finger into the body of the squid to separate the viscera.
- On the head there will be, among other things, a dark bag containing the squid ink, if you want to recover it and place it in a cup with cold water to later incorporate it into the sauce, remove it carefully so as not to break it. to my liking the squid ink is a bit heavy in this preparation.
- cut and separate the head from the tentacles and discard the head with the viscera.
- Remove by hand a ring-shaped cartilage that remains between the squid's tentacles.
- on the body, find a long cartilage, the squid's “feather” and pull it to extract it completely.
- turn the squid's body as if it were a stocking and finish cleaning its interior, then return it to its original position.
- wash with plenty of fresh water.
preparation of the filling
- chop the green onions and the squid tentacles.
- Sauté the onions and squid tentacles in a frying pan with two tablespoons of olive oil and season
- Cook over a low to medium heat for 10 to 15 minutes.
- Peel and chop the garlic cloves.
- Clean the shrimp by removing the heads, the horny layer that covers them and the tail.
- Before turning off the heat, add the minced garlic, shrimp, stir and cook for a couple of minutes.
- remove from heat and add the breadcrumbs and chopped parsley.
- With this preparation, fill the squid tubes and close them with a toothpick. the filling should not be abundant at all since when the squid is cooked it reduces its size.
- hold the head of the squid with the right hand (for right-handers) and the body with the left.
- Gently pull the head to separate the viscera from the body, help yourself by inserting a finger into the body of the squid to separate the viscera.
- On the head there will be, among other things, a dark bag containing the squid ink, if you want to recover it and place it in a cup with cold water to later incorporate it into the sauce, remove it carefully so as not to break it. to my liking the squid ink is a bit heavy in this preparation.
- cut and separate the head from the tentacles and discard the head with the viscera.
- Remove by hand a ring-shaped cartilage that remains between the squid's tentacles.
- on the body, find a long cartilage, the squid's “feather” and pull it to extract it completely.
- turn the squid's body as if it were a stocking and finish cleaning its interior, then return it to its original position.
- wash with plenty of fresh water.
preparation of the filling
- chop the green onions and the squid tentacles.
- Sauté the onions and squid tentacles in a frying pan with two tablespoons of olive oil and season
- Cook over a low to medium heat for 10 to 15 minutes.
- Peel and chop the garlic cloves.
- Clean the shrimp by removing the heads, the horny layer that covers them and the tail.
- Before turning off the heat, add the minced garlic, shrimp, stir and cook for a couple of minutes.
- remove from heat and add the breadcrumbs and chopped parsley.
- With this preparation, fill the squid tubes and close them with a toothpick. the filling should not be abundant at all since when the squid is cooked it reduces its size.
Ingredients
- ingredients for the squid and its filling
- medium squid, 8
- shrimp (optional), 250 g
- breadcrumbs, 50 g
- garlic, 2 cloves
- chopped parsley, 4 tablespoons
- green onions, 2
- olive oil, amount needed
- ingredients for the sauce
- tomatoes, 6 small or 4 large. they can be replaced by a can of diced tomatoes.
- onion, 1 medium
- garlic, 1 clove
- dry white wine, 1 glass
- bouquet of herbs (oregano, thyme and bay leaf)
- olive oil, amount needed
- salt and pepper
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